Blueberry Crinkle Cookies: Easy, Soft, and Fruity Recipe
Soft, cake-like blueberry crinkle cookies coated in powdered sugar, featuring bursts of juicy blueberry flavor. These cookies bring a bright fruity twist to the classic crinkle cookie, perfect for any occasion.
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup fresh or frozen blueberries if frozen, do not thaw
- ½ cup powdered sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy.
- Mix in vanilla extract and egg until well combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gently fold dry ingredients into wet until combined.
- Carefully fold in blueberries to avoid crushing.
- Scoop dough into 1 ½-inch balls. Roll balls in powdered sugar coating each generously.
- Place cookies 2 inches apart on baking sheets.
- Bake for 10-12 minutes until edges are set and crinkled.
- Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Handle blueberries gently to prevent their color from bleeding too much.
- Frozen blueberries can be used but should be added directly to dough without thawing.
- Powdered sugar coating creates the signature crinkle effect.
- Store in airtight container at room temperature up to 3 days.
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